Dry Rub for chicken
I use this dry rub for my Pollo Al Vino Rosso. One component of a divine dish. But feel free to use it whenever you are roasting chicken.
Dry Rub for chicken
Time: Dry rub 6 to 24 hours
2 tablespoons (30 milliliters) coarse salt
2 tablespoons (30 milliliters) each: fresh rosemary and oregano, finely minced
1 tablespoon (15 milliliters) fresh thyme, finely minced
2 teaspoons (10 milliliters) each: sugar and fresh ground black pepper
Place all ingredients in a small bowl and blend with your fingertips. Can be prepared a week in advance and stored in a sealed container.
Dry rub chicken 6 to 24 hours before serving. Place chicken on a sheet pan and distribute dry rub evenly over both sides of the chicken. Use your fingers to massage the rub into the chicken. Place a double thickness of paper towel on top of chicken and refrigerate until cooking.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
